Preheat the oven to 175 degrees Celsius (350 Fahrenheit)
In a food processor or nutribullet combine the cashews, lemon juice, coconut oil, garlic and almond milk. Blend until completely smooth and the consistency of cream cheese/ricotta. Transfer into a bowl and then stir in the chopped basil. Set aside
In a mixing bowl add the almond flour, egg, coconut oil, baking soda and vinegar, salt and pepper. Stir until it forms a ball of dough.
Place the dough between two sheets of parchment paper and using a rolling pin, roll it out until its as thin as possible (maximum 0.5cm in thickness). Remove the top layer of parchment paper and place the rolled out dough still on the bottom layer onto a baking sheet and bake in the oven for 15 minutes or until it is a light golden colour.
While the flatbread is cooking turn on the barbecue or grill. Cut the peach into thin slices and place on the grill to cook for approximately 3 minutes per side until they have softened and grill marks form.
Once the flatbread is cooked, remove from the oven and top evenly with the cashew cheese, rocket, grilled peaches and prosciutto. Serve while the peaches are still warm.
Notes
* The prosciutto can either be cut into strips and put on top, or placed on a baking sheet and baked for 5 minutes in the oven at 175 degrees until crisp and then broken into pieces and sprinkled on the flatbread.